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Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.
Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Reserving the pot, drain thoroughly and transfer to a large bowl. Refill the same pot 3/4 of the way up with salted water; cover and heat to boiling on high.
Meanwhile, pat the tilapia dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a plate. Rinse and wipe out the pan.
*An instant-read thermometer should register 145°F.
Line a sheet pan with foil. Place the diced zucchini and quartered peppers on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, line a separate sheet pan with foil. Pat the salmon dry with paper towels; transfer to a cutting board, skin side down, and halve each fillet. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange skin side down. Roast 15 to 17 minutes, or until lightly browned and cooked through.* Remove from the oven.
*An instant-read thermometer should register 145°F.
In the pan used to cook the tilapia, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Add the chopped garlic and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.Transfer to the bowl of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.
Add the pasta to the same pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the roasted zucchini and peppers; stir to combine. Taste, then season with salt and pepper if desired.
Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired.
Quarter and deseed the lemon. Combine the oregano, labneh, and the juice of all 4 lemon wedges. Season with salt and pepper.
Roughly chop the olives. Combine the chopped olives, vinegar, red pepper flakes, and 2 tablespoons of olive oil. Taste, then season with salt and pepper if desired.
Combine the salsa verde and crème fraîche. Taste, then season with salt and pepper if desired.
Makes 2 servings:
For each serving, in a large container combine:
• 1/4 finished farro
• 1 cooked tilapia fillet
Transfer the romesco mayo to 2 small containers.
Makes 2 servings:
For each serving, in a large container combine:
• 1/4 finished pasta
• 1 cooked tilapia fillet
Transfer the lemon labneh to 2 small containers.
Makes 2 servings:
For each serving, in a large container combine:
• 1/4 finished farro
• 1 roasted salmon fillet
Transfer the spicy olive tapenade to 2 small containers.
Makes 2 servings:
For each serving, in a large container combine:
• 1/4 finished pasta
• 1 roasted salmon fillet
Transfer the creamy salsa verde to 2 small containers.
Makes 2 servings:
Pit and roughly chop the dates. Heat the finished tilapia and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo and chopped dates.
Makes 2 servings:
Heat the finished tilapia and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh and almonds.
Makes 2 servings:
Heat the finished salmon and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tzatziki and spicy olive tapenade.
Makes 2 servings:
Heat the finished salmon and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde.
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.
Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Reserving the pot, drain thoroughly and transfer to a large bowl. Refill the same pot 3/4 of the way up with salted water; cover and heat to boiling on high.
Meanwhile, pat the tilapia dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tilapia. Cook 3 to 4 minutes per side, or until browned and cooked through.* Transfer to a plate. Rinse and wipe out the pan.
*An instant-read thermometer should register 145°F.
Line a sheet pan with foil. Place the diced zucchini and quartered peppers on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, line a separate sheet pan with foil. Pat the salmon dry with paper towels; transfer to a cutting board, skin side down, and halve each fillet. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange skin side down. Roast 15 to 17 minutes, or until lightly browned and cooked through.* Remove from the oven.
*An instant-read thermometer should register 145°F.
In the pan used to cook the tilapia, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Add the chopped garlic and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.Transfer to the bowl of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.
Add the pasta to the same pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the roasted zucchini and peppers; stir to combine. Taste, then season with salt and pepper if desired.
Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired.
Quarter and deseed the lemon. Combine the oregano, labneh, and the juice of all 4 lemon wedges. Season with salt and pepper.
Roughly chop the olives. Combine the chopped olives, vinegar, red pepper flakes, and 2 tablespoons of olive oil. Taste, then season with salt and pepper if desired.
Combine the salsa verde and crème fraîche. Taste, then season with salt and pepper if desired.
Makes 2 servings:
For each serving, in a large container combine:
• 1/4 finished farro
• 1 cooked tilapia fillet
Transfer the romesco mayo to 2 small containers.
Makes 2 servings:
For each serving, in a large container combine:
• 1/4 finished pasta
• 1 cooked tilapia fillet
Transfer the lemon labneh to 2 small containers.
Makes 2 servings:
For each serving, in a large container combine:
• 1/4 finished farro
• 1 roasted salmon fillet
Transfer the spicy olive tapenade to 2 small containers.
Makes 2 servings:
For each serving, in a large container combine:
• 1/4 finished pasta
• 1 roasted salmon fillet
Transfer the creamy salsa verde to 2 small containers.
Makes 2 servings:
Pit and roughly chop the dates. Heat the finished tilapia and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco mayo and chopped dates.
Makes 2 servings:
Heat the finished tilapia and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon labneh and almonds.
Makes 2 servings:
Heat the finished salmon and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the tzatziki and spicy olive tapenade.
Makes 2 servings:
Heat the finished salmon and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde.
Tips from Home Chefs